One Haus Hospitality

Overview

A contemporary fine dining restaurant featuring elevated steak, seafood, and plant-forward cuisine is seeking a General Manager to lead all front-of-house operations. The venue emphasizes high-quality ingredients, an innovative beverage program, and exceptional guest service.

Position Summary

The General Manager serves as the functional leader of the restaurant’s front-of-house and works closely with the Executive Chef to ensure overall operational excellence. This role oversees daily service, private events, team leadership and development, guest and employee satisfaction, financial performance, and strategic initiatives.

The GM also plays a key role in budgeting, forecasting, and maintaining a positive workplace culture while upholding the company’s standards of service and hospitality.

Key Responsibilities

• Achieve financial, quality, and service goals in partnership with the Executive Chef.
• Maintain the highest service standards, prioritizing guest and team satisfaction.
• Engage with guests to gather feedback and resolve service issues proactively.
• Lead staffing, training, scheduling, and performance management for all FOH departments.
• Uphold all company policies and procedures; support BOH operations as needed.
• Oversee inventory controls, equipment maintenance, and facility upkeep.
• Identify promotional and business-development opportunities within the community.
• Direct team members, delegate tasks, and provide coaching and discipline when necessary.
• Conduct interviews and make hiring recommendations.
• Host and participate in management and staff meetings.
• Manage confidential and time-sensitive information responsibly.
• Ensure compliance with food safety, liquor laws, workplace standards, and all regulatory requirements.
• Foster a culture of teamwork, recognition, mutual respect, and accountability.
• Provide administrative and operational support as needed.
• Perform additional duties assigned by leadership.

Supportive Functions

• Collaborate with the broader leadership team to achieve property-level goals.
• Provide constructive feedback to culinary, operations, sales, and marketing departments.
• Serve as a representative of the restaurant within the community.
• Complete additional tasks as required to support business needs.

Qualifications

• Minimum 5 years of F&B management experience, including at least 3 years as a General Manager.
• Strong leadership abilities with sound operational judgment.
• Experience in high-volume, ingredient-driven, service-focused concepts.
• Excellent organizational, written, and verbal communication skills.
• Strong guest-service acumen, including experience working with VIP clientele.
• Ability to multitask and remain composed in a fast-paced environment.
• Experience training and mentoring staff; knowledge of inventory, scheduling, and cost controls.
• Proficiency in Microsoft Office and general computer skills.
• Professional appearance and demeanor; strong interpersonal skills.
• Ability to work nights, weekends, and holidays as required.
• Must be able to maintain the stamina necessary for extended shifts.

Compensation & Benefits

• Competitive base salary
• Annual performance-based bonus
• Health insurance participation with employer contribution
• Dental and vision insurance
• Paid time off
• Opportunities for advancement
• Complimentary shift meal

Schedule Requirements:

• Minimum 10-hour shifts
• Weekend availability

Experience Required:

• Restaurant Management: 5 years
• General Manager (Fine Dining / Steakhouse or similar): 3 years